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Mustard seeds carry more nickel than most condiment bases, so a low nickel diet limits them, but two tablespoons of whole-grain mustard divided across this recipe leaves only a small seed dose per serving, which is likely fine.
Combine the garlic-infused olive oil, whole-grain Dijon mustard, maple syrup, apple cider vinegar, and lemon juice in a small bowl.
Whisk vigorously until the mixture is smooth and emulsified, about 30 seconds — it should look cohesive and slightly thickened, not separated.
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